MGP Ingredients (MGPI) plans to expand its wheat gluten capacity in
the US, as demand for the product increases following the recent
move away from imported ingredients due to contamination scares.
The image of grains needs a fundamental makeover in order to
encourage consumption globally, according to the R&D director
of pasta firm Barilla, who said the enduring perception of grains
as 'empty' energy is the major...
Irish mineral specialist Marigot's Aquamin complex appears to have
benefits beyond enhancing the mineral content of certain specialist
bakery products: it has also been seen to improve the texture of
gluten-free bread.
Archer Daniels Midland (ADM) has launched a range of functional
wheat protein isolates designed to enhance the taste, texture and
appearance of cereal products.
Scientists in the US have found that a flour made from rice and
sweet potatoes is a "superior substitute" to wheat in
pancakes, suggesting a possible alternative for products targeting
celiac sufferers.
US scientists have identified a gene from wild wheat that could
increase protein and micronutrient content of its cultivated cousin
by 10 to 15 per cent, and could soon be used in food products with
enhanced nutritional value.
Leading ingredients firm Cargill has developed a number of whole
grain, low fat tortilla prototypes in an effort to capture a slice
of the growing US market for the healthy bread alternative.
A genetically modified wheat variety that has significantly more
resistant starch than regular wheat could reach the market in five
years, say Australian scientists who have won financial backing to
commercialise the crop.
Next year could see US agriculture focusing more on wheat and corn
at the expense of other crops, according to a marketing expert, who
examined the implications of higher crop prices on farmers and on
farm policy.
The American Association of Cereal Chemists (AACC) International
recently recognized a number of experts from around the world for
their scientific and technical accomplishments that have advanced
the field of grain science.
This years European crop production has been significantly affected
by last months heat waves, according to the European Commission,
which expects decreased yields of commodities including soft wheat,
winter barley and grain maize.
Adding flour from pigeon peas, one of the world's oldest food
crops, could lead to nutritionally enhanced pasta, with quicker
cooking times, as well as boosting flavour, according to a joint
Spanish-Venezuelan study.
The US government has patented varieties of yeast and bacteria
found naturally on wheat heads, as a way to control a costly
disease of cereal crops worldwide.
The US gluten-free market has soared in recent years, according to
a new report, and is likely to receive another significant boost as
the nation's mega food firms jump on the bandwagon after the FDA
definition of 'gluten-free'...
Leading agribusiness Syngenta could be set to introduce the world's
first genetically modified wheat seed by early next decade, a move
fully supported by American wheat industry organizations.
National Starch Food Innovation has introduced a range of natural,
grain-based ingredients, which it claims maintain the positive
attributes of traditional flours while expanding and improving the
ways they can be used in packaged...
Inconsistencies in information provided by McDonald's over the
allergen content of its French fries have resulted in the fast food
giant facing a public relations nightmare together with possibly
unfounded lawsuits.
Tate & Lyle is set to launch two flexible new wheat protein
isolates that have been developed from a new patent-protected form
of wheat protein processing.
Wheat breeders in recent years have been increasingly working on
the development of waxy wheat varieties. Yet the commodity has not
yet hit the mainstream market as no one seems to know what to do
with it. FoodNavigator-USA speaks...
The production of gluten-free products could be the way for craft
bakeries to increase sales, which are suffering in the face of
lower priced mass-produced goods from industrial bakeries,
according to German company Hanneforth Food...
A new report that shows that whole grain consumption can slow the
progression of heart disease has strengthened interest in
whole-grain products that do not compromise taste, writes
Anthony Fletcher.
Job losses at the sweetener operations of ambitious ingredients
firm Cargill are imminent as the largest private firm in the US
appears to feel the squeeze of "market conditions".
Two major US bakeries are today adding white wholegrain bread to
their product ranges, targeting consumers who want the taste they
like while receiving the nutrition they need, reports Lorraine
Heller.
A new laboratory designed to improve the quality of barley and oats
could have major implications for makers of breakfast cereals,
beverages and bakery goods.
MGP Ingredients, Manildra Milling and the Kansas State University
Research Foundation (KSURF) have reached a settlement over an
alleged patent infringement involving food-grade starches,writes
Anthony Fletcher.
Kansas Wheat Commission administrator David Frey is off to
Afghanistan, Symrise has a new CEO while Kyowa Hakko has appointed
a new marketing manager in order to break the US market.
Prices for key raw materials used by the food industry are lighter
this month on gains in wheat, corn and soybean inventories, but
analysts suggests wheat prices are open to upside risk.
Prices for key raw materials used by the food industry are lighter
this month on gains in wheat, corn and soybean inventories, but
analysts suggests wheat prices are open to upside risk.
Despite an upturn in global wheat, corn and soy production in 2004,
prices for food ingredients sourced from cereal raw materials are
likely to remain under pressure, writes Lindsey Partos.
An improvement in the quality of flour ingredients is the focus of
new research by US government scientists who are taking a closer
look at hundreds of different proteins in the wheat kernels.
Food scientists continue the challenge to come up with food
ingredients suitable for consumers unable to eat wheat, rye or
barley-based foods because of a reaction to the gluten protein
found in these grains.
Small Swiss ingredients firm Veripan has linked up with food
production system giant Buhler to bring a bakery ingredient system
to a wider market and the opportunity for bakers to have a 'two in
one' service.
Price increases for key raw materials used by the food industry
threaten over the next 12 months as low global stocks remain open
to unexpected disruptions.
Despite a fall in prices, the cost of wheat-based ingredients is
likely to remain under pressure on the back of ongoing low global
stocks, risks to Australian and Canadian production and a possible
restocking from China.
Despite acknowledging last week that considerable investments in
R&D and production facilities, designed to support the low carb
surge, would impact sales in the first quarter of 2005, wheat
protein and starch supplier MGP Ingredients,...
A drop in the order book for low carb ingredients will impact sales
in the first quarter of 2005 for wheat protein and starch supplier
MGP Ingredients that has up to now enjoyed soaring revenues on the
back of the fad US diet, that...
UK wheat quality has been pushed even further below the national
three-year average, according to the first survey of wheat
harvested during the worst period of the UK's summer rain,
confirming fears that bad weather will place...
Hoping to beat the chemical forces that make tortillas brittle, a
US chemist is taking a close look at the causes of staling in aging
tortillas to ultimately stop all foods from going stale.
Fiber-enriched products are the next big thing to hit the US health
food market after the low-carb fad, according to a survey carried
out by the Naples, New York database company Productscan Online.
Hoping to beat the chemical forces that make tortillas brittle, a
US chemist is taking a close look at the causes of staling in aging
tortillas to ultimately stop all foods from going stale.
Increased harvests for key food commodities could suggest a
near-term easing up of price pressures for ingredients companies
and food manufacturers but an overall draw-down in global stocks
means prices are still extremely vulnerable,...
Eager to protect a burgeoning market in value-added ingredients
wheat protein supplier MGP Ingredients has filed a case against
rival ingredients supplier Manildra Milling corporation.
As rising cereal prices continue to squeeze profit margins for food
industry participants, food technologists in the US are working on
teasing out new functionalities from the cheap, easy to grow, and
resilient crop sorghum, reports...
